Teriyaki Chicken Poke Bowl with Pineapple

Name: Teriyaki Chicken Poke Bowl with Pineapple
Prep time: 180 min
Total time: 180 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 300 g Sushi rice; 3 tbsp Rice vinegar; 500 g Chicken thigh fillets; 3 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Honey; 1 clove, grated Garlic; 1 tsp Fresh ginger, grated; 150 g Pineapple; 1 Avocado; 150 g Edamame; 1/2 Cucumber; 2 Spring onion; 2 tsp Sesame seeds

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Sweet-savoury teriyaki chicken and juicy pineapple make this bowl family-friendly, filling and full of contrast.

Serves: 4 people

Preparation time: 180 min

Ingredients

Sushi rice – 300 g
Rice vinegar – 3 tbsp
Chicken thigh fillets – 500 g
Soy sauce – 3 tbsp
Mirin – 2 tbsp
Honey – 1 tbsp
Garlic – 1 clove, grated
Fresh ginger, grated – 1 tsp
Pineapple – 150 g
Avocado – 1
Edamame – 150 g
Cucumber – 1/2
Spring onion – 2
Sesame seeds – 2 tsp

Method

STEP 1
Cook the rice and season it with rice vinegar while it is still warm. Leave it aside so it loses the sharp heat of the pan.
STEP 2
Mix the soy sauce, mirin, honey, garlic and ginger. Toss the chicken through it and let it stand while you prep the rest.
STEP 3
Cook the chicken in a hot pan until caramelised and cooked through. If the marinade starts to catch, lower the heat and add a splash of water so it turns glossy instead of burning.
STEP 4
Cut the pineapple, cucumber and avocado and cook the edamame if needed.
STEP 5
Build the bowls with the rice first, then the chicken while it is still warm. Add the pineapple and vegetables around it so every forkful can be a little different. Finish with spring onion and sesame.